FSA-111

Principles of Baking-Pastries and Confections Products

This course covers instruction in the foundations of baking and confectionery, including theory, demonstrations and hands-on cooking. Students will explore various pastry preparation and cooking techniques, as well as a variety of confections, pies, tarts, syrups, icings, sauces, custards, creams, and chocolates. They will sample and critique their culinary work.

FSA-111 Sections for Spring 2019

With the following scheduling option(s)

1 Section Offered

FSA-111, Section 205

CRN #26581
Traditional (In-Person)

Instructor(s)

Angela Douglas

Scheduled Meeting Times

TypeLocationDate(s)Day / Time
LectureBrighton Campus
Building 03, Room 157
Jan 22nd, 2019 – May 25th, 2019Tuesday
3:00 pm - 3:50 pm
LaboratoryBrighton Campus
Building 03, Room 140
Jan 22nd, 2019 – May 25th, 2019Tuesday
4:00 pm - 7:50 pm
Type Lecture
Location Brighton Campus
Building 03, Room 157
Date(s) Jan 22nd, 2019 – May 25th, 2019
Day / Time Tuesday
3:00 pm - 3:50 pm
Type Laboratory
Location Brighton Campus
Building 03, Room 140
Date(s) Jan 22nd, 2019 – May 25th, 2019
Day / Time Tuesday
4:00 pm - 7:50 pm